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Spicy and Sour Soup
Coconut Soup
“Tom Yum”
“Tom Kha”
Tom Yum paste
2
Tom Kha paste
2
Stock or water
3
cups
Stock or water
3
cups
1
Tbsp.
Coconut milk
1/4
cups
1/4
cups
Mushroom
1
cup
1
cup
Tomato, cut size about 1”
1/4
cups
1/4
cups
Kaffir lime leave
Roasted chili paste
Coconut milk
Mushroom
Tomato, cut size about 1”
Kaffir lime leave
3
Tbsp.
leaves
Protein : chicken, beef, fish, shrimp,
Tofu, Soy meat
3
Tbsp.
leaves
Protein: chicken, beef, fish,
shrimp, Tofu, Soy meat
RECIPE
Preparation:
Preparation:
1.
Add stock or water into medium size pot.
1.
Add stock or water into medium size pot.
2.
Add Tom Kha paste, bring to a boil.
2.
Add Tom Yum paste, bring to a boil.
3.
Add your choice of protein and bring to a boil.
3.
Add your choice of protein; bring to a boil.
4. Add mushroom and tomato; bring to a boil again.
4.
Add mushroom and roasted chili paste, bring up
to a boil again
5.
Add coconut milk and tomato. Simmer.
Add Kaffir lime leave. If necessary, add fish
sauce to enhance the salty flavor and lime juice
for a sour taste.
5. Add coconut milk and simmer. If necessary add
fish sauce for a salty flavor. Add tamarind paste or
juice and lime juice for sour
taste.
“Tom Kha”
“Tom Yum”
Products from:
Merit Food Products Co., Ltd
www.meritfood.co.th
Top Organic products and Supplies Co., Ltd
www.stc-group.com
Southeast Asia Organic Co., Ltd
www.sea-organic.com
Office of Permanent Secretary
Ministry of Commerce
www.ops.moc.go.th
www.organic.moc.go.th
Thai Organic Trade
Association
www.thaiorganictrade.com
Department of Export Promotion
Ministry of Commerce
www.depthai.go.th
www.thaitradeusa.com
Thai Hom Mali Rice
Exotically Versatile. Exceptionally delicious

Spread

Dipping Sauce

Dressing

Spicy salad

Coconut Soup

Spicy and Sour Soup “Tom Yum”

Coconut Rice

Steamed Rice
“Som Tum”
“Tom Kha”
“Khao Man”
Thai Pavilion, Booth 2877 Hall C
Natural Products Expo West 2011
March 11 – March 13, 2011
Spread
Spread #1
Spring roll sauce
(or Pad Thai sauce)
Mayonnaise
Spread #2
Roasted chili paste
Mayonnaise
Spread #3
Sweet chili sauce
Mayonnaise
1
Tbsp.
2
Tbsp.
1
3
Tbsp.
Tbsp.
Serving:
- Serve with crackers
- Serve with broiled, grilled
or deep fried chicken or fish
- Serve as tartar sauce
- Serve as shrimp cocktail sauce
- Serve with potato chips, fried and onion rings
- Serve with fresh, steamed or grilled vegetables
Tbsp.
Tbsp.
Organic herb dressing
Mix all ingredients well for each spread. Spread on
bread, toast or crackers.
Sweet chili sauce
Mayonnaise
Party choice: add shrimp, fish or eggs and top with
Dressing# 3
mint or chopped parsley.
Roasted chili paste
Mayonnaise
1
2
Tbsp.
Tbsp.
Dipping# 2
Roasted chili paste
Mayonnaise
1
3
Tbsp.
Tbsp.
Dipping# 3
Sweet chili sauce
Mayonnaise
1
1
Tbsp.
Tbsp.
Dipping# 4
Roasted chili paste
Preparation:
Use organic spring roll sauce, sweet chili sauce,
roasted chili pasted or mix dipping sauce of your
choice.
“Khao Man”
Rice
Dressing# 2
Dipping# 1
Spring roll sauce
Mayonnaise
2. Mix fruit and vegetable with dressing in a big
bowl (add cooked or dried
Dressing# 1
Preparation:
Dipping Sauce
1. Mix Pad Thai sauce and garlic dressing (add
crush roasted peanut or roasted coconut desiccated)
Coconut Rice
Dressing
1
1
Preparation:
1
Tbsp.
1
Tbsp.
2
cups
Coconut Milk
3/4
cup
Water
3/4
Cup
Salt
1/2
tsp.
Sugar
Option: pandant leave cut 3”
1
3
Tbsp.
cups
1 1/2
Tbsp.
2
leaves
Preparation:
1. Rinse rice and dry well
Preparation:
2. Mix sugar, salt with coconut milk and water
Use organic herbs dressing or mix dressing of you
choice with mix green, tomato, avocado or other
vegetable and topped with coconut desiccated.
3. Pour mixed ingredients into rice and cook.
Steam Rice
Spicy Salad
Rice
“Som Tum”
Water
Firm green mango, grated
1
cup
Pad Thai sauce
1
Tbsp.
Garlic dressing
1
Tbsp.
Option: fruit or vegetable of your choice
Tips: Topping with roasted coconut
desiccated or crush roasted peanut,
cooked or dried shrimp
2
cups
2 1/2
cups
Preparation:
1. Rinse rice 1-2 times (unless stated otherwise
on the package).
2. Add rice and water into rice cooker pot and
cook about until done, about 30 minutes.